Description

This Braised Cabbage & Lentils recipe combines tender napa cabbage wedges with a flavorful blend of red curry, garlic, and coconut milk, slow-cooked to perfection in the oven. It’s a comforting and hearty dish served with cilantro and rice, perfect for a wholesome vegan meal that’s rich in flavor and texture.

Ingredients

Scale

Vegetables & Aromatics

1/2 head napa cabbage, cut lengthwise
1 yellow onion, diced
3 cloves garlic, minced
Cilantro, for garnish

Oils & Seasonings

2 tablespoons avocado oil or other neutral oil
2 tablespoons sesame oil
3 tablespoons red curry paste
1/2 teaspoon ginger powder
1 tablespoon low sodium soy sauce or tamari (for gluten-free option)

Legumes & Liquids

2 1/2 cups cooked lentils
1 15-ounce can coconut milk
1 cup broth (vegan chicken broth recommended)

To Serve

Cooked rice

Instructions

Prepare the Cabbage: Preheat the oven to 350°F (175°C). Cut the napa cabbage into quarters, then halve each quarter to create 8 shorter wedges. Set aside.
Char the Cabbage: Heat the avocado oil in an oven-safe stock pot or cast iron skillet over medium-high heat. Working in batches, add as many cabbage wedges as fit in the pan and cook for about 2-3 minutes per side until they develop a nice char. Remove and set aside, then repeat with remaining wedges.
Sauté Aromatics: In the same pot, heat the sesame oil over medium heat. Add the diced onion, minced garlic, red curry paste, and ginger powder. Cook, stirring frequently, for 2-3 minutes until fragrant and the onion softens.
Add Lentils and Liquids: Stir in the cooked lentils, coconut milk, broth, and soy sauce. Mix to combine well. Taste the sauce and adjust seasoning if needed.
Arrange Cabbage and Simmer: Gently nestle the charred cabbage wedges back into the pot, pressing them slightly into the liquid. Bring the mixture to a gentle simmer. Cover the pot with a lid.
Braise in Oven: Place the covered pot in the preheated oven. Cook for 30 minutes covered, then remove the lid and continue cooking for an additional 30 minutes uncovered to allow the liquid to reduce and flavors to intensify.
Finish and Serve: Remove the pot from the oven. Garnish with fresh cilantro and serve the braised cabbage and lentils over cooked rice for a satisfying meal.

Notes

For best results, use an oven-safe stock pot or cast iron skillet to allow seamless stovetop to oven cooking.
You can substitute the napa cabbage for savoy or green cabbage if preferred, although texture and flavor will vary.
Cook lentils ahead of time or use canned lentils for convenience, but drain and rinse canned ones to reduce sodium.
Adjust the heat and spice level by varying the amount of red curry paste used.
Serve with steamed jasmine or basmati rice to complement the rich curry flavors.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Main Course
Method: Baking
Cuisine: Asian Fusion

Keywords: braised cabbage, lentils, red curry, coconut milk, vegan, healthy dinner, napa cabbage, one pot meal, plant-based